Taco's & Mussels

[Bill Schultz]

First decent night for eating outdoors so I made two of our favorites, Carne Asada Taco's and Mussel's with the CEO's spicy broth. Here is how it went.

Outside Skirt trimmed and then I went Medieval on it with the tenderizer. Then plenty of Chef Merito's Carne Rub rubbed in. Let it sit at room temp for about half an hour while the spices meld.

Fresno Chili, an Orange, half a White Onion and about two cups of Orange Juice, in the bag for a few hours.

All the Guac ingredients assembled, 1/4 White onion diced, tomato diced, Cilantro, one Fresno and one Jalapeno diced, garlic diced, Lime juice. Chili's and garlic smashed in the Molcahete first then the Avocado smashed in. Then the other ingredients along with some salt and juice of half a Lime.

Carne on after the first turn over Lump and some Stubbs

Anaheims and some green onions roasted

Meat was superb and so was the veggies

First course

Ate three of these bad boys

 

[Robert-R]

Oh, YES!!! Leftovers?

 

[Bill Schultz]

Sorry Brother, a little Carne for tomorrow's eggs, that's all

 

[Clint]

I like it!

 

[russ olin]

All looks guud. Good to see some nice weather finally.

 

[Matt Rector]

Absolutely beautiful, and looks delicious!

 

[Nate Frost]

That looks frikin delicious Bill. Love the photos.

 

[Barb D]

That was a awesome cook Bill, love those taco's.

 

[Rich Dahl]

Great cook Bill! Glad to hear you're getting some nice weather, we are too it's raining here for the next couple of days and boy do we need it and hopefully they wont have to put the charcoal restrictions on, which would be great.

 

[Robert T]

Both dishes look awesome. Tacos are a particular weakness for me. Love the look of those ones Bill.

 

[Cliff Bartlett]

I could eat that all night long Bill. Like your Guac dish.

 

[Jerome D.]

Outstanding as usual Bill. That rub/marinade combo sounds excellent. Terrific food prep photos too.

 

[RJ Banks]

You only ate 3 of those?!! I would have easily at 5 or 6 of those dang things. Those are some of the best tacos I have seen on here so far. Great job!

 

[Wolgast]

Love the way you roll Bill! Awesome from start to finish!

 

[Luke P]

Bill, as always, I'd take 2 plates. With meat that thin, it can't be more than minute or 2 per side I assume?

Have you ever posted the CEO's spicey mussle recipe? Like a fra diavolo?

 

[Bill Schultz]

Bill, as always, I'd take 2 plates. With meat that thin, it can't be more than minute or 2 per side I assume?

Have you ever posted the CEO's spicey mussle recipe? Like a fra diavolo?

The CEO takes onions garlic fresh parsley, basil and oregano and simmers them in a pot then adds crushed red pepper and a can of crushed tomatoes and simmers it all until time to serve. She steams the Mussels in a steam pot till they are open nicely and then dumps them into the broth and stirs to coat.
No amounts on ingredients with her, it is all by look and taste as she goes.